Steps
How to make it
Prep 25 min · Cook 20 min
- Beat 3 eggs in a bowl with a pinch of salt and 1 Tbsp toasted sesame oil until smooth with fine bubbles. Cut 60 g shredded mozzarella into short pieces, slice 1 cheddar cheese slice into strips, cut 30 g flying fish roe and 50 g crab sticks into short pieces, and mince scallions.
- Brush a skillet or Korean egg-roll pan lightly with oil and preheat over low heat. Pour in about 1/3 of the egg mixture and tilt to spread a thin sheet.
- When the sheet is half set (surface still slightly wet, edges firm), layer mozzarella, cheddar strips, flying fish roe, crab sticks, and minced scallion on the side nearest you.
- Gently roll into a log with a spatula and push to one end of the pan. Pour in another 1/3 of egg so the new layer connects to the rolled log.
- Repeat fill → roll → add egg until all egg is used, rolling 2–3 layers total. On the last layer you may roll without filling for a clean outer wrap.
- Pan-fry the whole roll 1 minute more, pressing lightly on all sides until lightly browned and cheese begins to melt.
- Move to a cutting board, rest 1 minute, slice into about 2 cm thick rounds with cut sides up. Plate, sprinkle with chopped scallions and sesame seeds, and serve hot.
